1 tablespoon crushed candy cane or peppermint candy
1 1/2 ounces Mint-Infused Vodka, recipe follows
1/2 ounce B&B (Benedictine and brandy)
1/2 ounce half-and-half
Mint sprig for garnish
2 cups fresh mint leaves, de-stemmed
1 bottle quality vodka
Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.
Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.
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